1. Pour a little olive oil into the pot, stir-fry the peppercorns in a slow heat to get a fragrance, remove and discard.
2. Put the sliced ginger into fry for a while and serve.
3. Pour the marinated chicken into the pan and stir-fry on high heat, then cover the pan and simmer for a while.
4. When the chicken is golden brown, add a spoonful of Laoganma, a little light soy sauce, salt and sugar and stir fry evenly.
5. Add the onion and fry together.
6. Add the sliced ginger and green onion (or leave it alone) to turn off the heat and serve.
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